I’ve got something that’ll make your taste buds dance – a Lotus Biscoff cheesecake that’s almost too good to be true. Imagine that signature caramelized cookie flavor transformed into a velvety no-bake dessert that practically melts in your mouth. The best part? You don’t even need to turn on your oven. There’s something magical about the combination of creamy cheesecake and those spiced cookies that creates pure dessert perfection. Want to know the secret to getting that silky-smooth texture every time?
Why You’ll Love this Irresistible Lotus Biscoff Cheesecake
When you first taste this Lotus Biscoff cheesecake, you’ll wonder how you ever lived without it in your life. The combination of that caramelized cookie crust with the velvety smooth cheesecake filling is truly something special.
The rich Biscoff flavor runs through every bite, from the buttery cookie base to the creamy filling. And can we talk about that drizzle of melted Biscoff on top? Heaven on a plate, if you ask me.
It’s incredibly simple to make—no baking required. Just mix, chill, and prepare for compliments.
What Ingredients are in Irresistible Lotus Biscoff Cheesecake?
To create this dreamy no-bake dessert, you’ll need a handful of simple ingredients that work together to create that signature Biscoff flavor throughout.
- 30 Lotus Biscoff cookies (about 235g)
- 6 tablespoons unsalted butter, melted
- 350g cream cheese, at room temperature
- 1 cup Lotus Biscoff spread
- 2/3 cup powdered sugar
- 1 cup heavy whipping cream, cold
- 1/8 teaspoon salt
The quality of your ingredients really matters here, especially with the cream cheese and Biscoff spread, which form the heart and soul of this indulgent cheesecake. Don’t forget to keep that heavy cream nice and cold until right before whipping.
How to Make this Irresistible Lotus Biscoff Cheesecake
Let’s start with the crust—the foundation of our dreamy no-bake cheesecake. Take those 30 Lotus Biscoff cookies (about 235g) and crush them until they’re fine crumbs. You can use a food processor for this, or go old-school by placing them in a zip-top bag and attacking them with a rolling pin (quite therapeutic after a long day). Mix these crumbs thoroughly with 6 tablespoons of melted unsalted butter until every bit is moistened. Press this mixture firmly into your pan—a springform works beautifully here—creating an even layer that climbs slightly up the sides. Pop this in the refrigerator to chill and set while you work on the filling.
Now for the silky, swoon-worthy filling. In a large bowl, beat 350g of room temperature cream cheese (cold cream cheese will leave lumps, and nobody wants that disappointment) with 1 cup of Lotus Biscoff spread, 2/3 cup of powdered sugar, and 1/8 teaspoon of salt. Beat this mixture until it’s completely smooth and creamy—patience pays off here.
In a separate bowl, whip that 1 cup of cold heavy whipping cream until stiff peaks form. The key word is cold—warm cream simply won’t whip properly, leaving you with a sad, soupy situation. For the best results, consider investing in a premium baking mixer that ensures perfect consistency every time. Gently fold the whipped cream into your Biscoff-cheese mixture using a light hand to keep all that wonderful air incorporated. Pour this velvety goodness onto your chilled crust, smooth the top, and refrigerate for at least 5 hours, though overnight is even better if you can resist the temptation.
For the finishing touch that takes this cheesecake from delicious to absolutely irresistible, warm a few tablespoons of additional Biscoff spread just until it’s pourable, then drizzle it over the top of your chilled cheesecake. Want to really impress? Reserve some cookie crumbs from the crust-making process and sprinkle them around the edge for a beautiful garnish that hints at the flavor explosion waiting inside. Each slice reveals that perfect contrast between the crunchy cookie base and the cloud-like, spiced caramel filling that makes Biscoff lovers weak at the knees.
What to Serve with Irresistible Lotus Biscoff Cheesecake
Now that your spectacular Biscoff cheesecake is chilled to perfection, you might wonder what complements this spiced caramel delight. I’m a firm believer in contrasts when it comes to dessert pairings.
A scoop of vanilla bean ice cream creates magical temperature play against the cool, dense cheesecake. Fresh berries—raspberries or strawberries—cut through the richness with their tartness.
Coffee works wonders too, especially a bold espresso that stands up to the spiced cookie notes. For something festive, try a small glass of dessert wine, perhaps a Moscato d’Asti.
The garnish? A light dusting of cookie crumbs. Perfect.
Leftovers and Storage for this Irresistible Lotus Biscoff Cheesecake
Somehow, you’ve managed to resist devouring the entire Biscoff cheesecake in one sitting? I’m impressed by your willpower, truly.
This creamy delight keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container. For longer preservation, you can freeze individual slices wrapped tightly in plastic wrap, then aluminum foil. They’ll maintain their deliciousness for about 2 months.
When you’re ready to indulge again, thaw refrigerated slices for 15 minutes at room temperature. Frozen pieces need about 2 hours in the fridge. Perfect texture, every time.
Irresistible Lotus Biscoff Cheesecake Substitutions and Variations
Creative bakers occasionally find themselves needing substitutions for this luscious Lotus Biscoff cheesecake, and I’ve got plenty of ideas to share. Can’t find Lotus cookies? Graham crackers or digestive biscuits work beautifully for the crust, just add a dash of cinnamon.
No Biscoff spread? Try smooth peanut butter with a tablespoon of brown sugar, or Nutella for a chocolate twist. Need a lighter version? Greek yogurt can replace some of the cream cheese, while coconut cream is perfect for dairy-free folks.
My favorite variation? Adding a layer of salted caramel between the crust and filling. Divine.
Final Thoughts
I’ve completely fallen in love with this Lotus Biscoff cheesecake recipe, and you’ll too once you give it a try. There’s something magical about the caramelized spice flavor that transforms an ordinary no-bake cheesecake into something extraordinary.
Dress it up for fancy gatherings or enjoy it as a midweek treat. The combination of creamy filling and cookie crunch creates the perfect balance of textures.
If you enjoy this dessert, you might also want to try making White Chocolate Raspberry blondies for a different but equally delightful flavor combination.